Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11; Core; Observed food bags directly next to a sink that splashes on them.- Single service items shall be stored where they are not exposed to splash and dust.- Please do not store bags there without a splash guard.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core - (REPEAT) Many wire and solid metal shelves in walk-in cooler and dry storage/food prep areas were rusting/corroded...Food service equipment shall be kept in good repair...Replace rusty/damaged shelves with similar approved shelving.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; speed racks; cooking equipment exteriors; undersides/backsides of equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core - (REPEAT) Observed soiled floors; floor drains; walls; and stained/discolored ceiling tiles...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) sitting at room temperature.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were voluntarily discarded and some put into cooling
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-904.11; Core; Observed wet stacking of dishes.- Clean utensils shall be stored in a self draining position that allows for air drying.- Please do not stack dishes while wet.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core - (REPEAT) Many wire and solid metal shelves in walk-in cooler and dry storage/food prep areas were rusting/corroded...Food service equipment shall be kept in good repair...Replace rusty/damaged shelves with similar approved shelving.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; speed racks; cooking equipment exteriors; undersides/backsides of equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core - (REPEAT) Observed soiled floors; floor drains; walls; and stained/discolored ceiling tiles...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-202.12; Core; Front handsink did not go past 81 degrees F after waiting around 2 minutes.- Hot water shall be at least 100 degrees F at handsinks.- Increase hot water to 100F; may have to adjust it to where it gets warmer quicker.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11 (A); Priority Foundation; Multiple metal bowls and pans that were deemed clean still had food debris on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to be cleaned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Bags of MSG and other food items were being stored directly against a handsink without any type of splash guard and getting water splash on them.- Food shall be protected from contamination by storing in where it is not exposed to splash or dust.- Please do not store food there or obtain a splash guard.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-501.11; Core - (REPEAT) Many wire and solid metal shelves in walk-in cooler and dry storage/food prep areas were rusting/corroded...Food service equipment shall be kept in good repair...Replace rusty/damaged shelves with similar approved shelving.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; speed racks; cooking equipment exteriors; undersides/backsides of equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core - (REPEAT) Observed soiled floors; floor drains; walls; and stained/discolored ceiling tiles...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.11; Priority - (REPEAT) In walk-in freezer; raw chicken on pans was stored above several bags of cooked pork...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods. 3-302.11(A)(4); Core - Containers of raw chicken; cut cabbage were uncovered in walk-in cooler (not cooling down)...Unless actively cooling; foods in storage shall be kept covered or sealed...Cover foods in storage as stated above.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - (REPEAT) Food debris was on food contact surfaces of several sheet pans stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: When TCS foods like cooked broccoli; chicken; etc. are not actively being prepared; they must be kept in refrigerator to cool down properly--not left on counter or table tops.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority Foundation - Cooked foods in walk-in cooler kept more than 24 hours had no dates (these foods are removed from freezer in bulk and placed in cooler to thaw)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates.This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen (day #1) and thawed (day #2) must have freeze and thaw dates (will then only have 5 days to use this food taken out of freezer)...CDI by placing dates on foods.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) Bottles of acid; soap and another spray bottle with liquid had no labels. Bottle that was supposed to have sanitizer inside it contained a soapy liquid; and it was not properly labeled...Working containers of chemicals; sanitizers; etc. taken from bulk supplies shall be properly labeled with common name of their contents...CDI by labeling spray bottles with their contents or discarding liquids from bottles (if it was unknown what their contents were).
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Observed many single-use soy sauce buckets and seaweed salad containers with their lids were being reused again for storing food once original food contents were removed from containers (containers and lids not easily cleanable). Cut broccoli was placed back into the original boxes they came in...Single use items mentioned above shall be used only once...Discontinue reusing single-use soy buckets and seaweed salad containers. They can be reused as trash cans; maintenance for storing soiled rags; old fryer oil; etc. but not for storing food/beverage directly inside them. REMINDER: After broccoli bunches are taken out of their original boxes; they shall be washed BEFORE they are cut. Once cut; store cut pieces in easily cleanable; nonabsorbent food grade containers.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core - (REPEAT) Many wire and solid metal shelves in walk-in cooler and dry storage/food prep areas were rusting/corroded...Food service equipment shall be kept in good repair...Replace rusty/damaged shelves with similar approved shelving.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; speed racks; cooking equipment exteriors; undersides/backsides of equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core - (REPEAT) Observed soiled floors; floor drains; walls; and stained/discolored ceiling tiles...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-103.11 (A) - (P); Priority Foundation - Observed a young child in kitchen area for a significant part of inspection. This child would periodically wander into the area where food was being prepared and stored...The person in charge must ensure that persons unnecessary to the food establishment are not allowed in the food preparation; food storage or warewashing areas. Brief visits and tours of people may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment; utensils and linens and unwrapped single-service and single-use articles are protected from contamination...CDI by having worker take child home.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-301.14; Priority - Observed food worker eating lunch in dining area; entered kitchen and then proceeded to touch clean equipment without washing hands first...After contaminating hands after eating; etc.; hands shall be washed before resuming worker in kitchen...CDI by having worker wash hands. 2-301.15; Priority Foundation - (REPEAT) An employee washed her hands at three compartment sink...Food employees shall clean their hands in an approved handwashing sink and may not clean their hands in a sink used for food preparation or three compartment sink for washing utensils/equipment...CDI by having employee wash hands at approved handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
5-204.11; Priority Foundation - Observed bag of food in basin of kitchen handsink to left of cooking line...A handwashing sink shall be maintained so that it is accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing bag from handsink basin.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-302.11; Priority - Raw beef and raw shrimp were above ready-to-eat foods and sauces in walk-in cooler. Raw beef was above ready-to-eat foods in refrigerated make line bottom...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods. 3-302.11(A)(4); Core - Many foods in refrigeration units (not cooling down) and dry storage were uncovered...Unless actively cooling; foods in storage shall be kept covered or sealed...Cover foods in storage as stated above.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-703.11; Priority - (REPEAT) After washing and rinsing utensils at 3-comp sink; employee did not sanitize them until prompted to do so... After washing and rinsing utensils/equipment; they shall be properly sanitized before air drying...CDI by sanitizing utensils. 4-601.11 (A); Priority Foundation - (REPEAT) Some food debris was on interiors of food pans and large spoon being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1); Priority - (REPEAT) Fried rice in back kitchen rice cooker was turned off (not being maintained hot) and temperature of rice was as low as 104F along the sides...After properly reheating or cooking foods; they shall be kept at 135F or above throughout entire product until served...CDI by reheating rice.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Cooked broccoli on make line top was 60F...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: When TCS foods like cooked broccoli; chicken; etc. are not actively being prepared; they must be kept in refrigerator to cool down properly--not left on counter or table tops.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority Foundation - Observed brown sauce (broth from cooked veggies) and mushrooms from can without dates (kept more than 24 hours)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) One bottle with yellowish liquid and another with blue liquid were not labeled...Working containers of chemicals; sanitizers; etc. taken from bulk supplies shall be properly labeled with common name of their contents...CDI by labeling spray bottles with their contents. 7-204.11; Priority - Chlorine bleach sanitizer in spray bottle was greater than 200 ppm (bleached out test strip)...Chemical sanitizers applied to food-contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed concentration requirements...CDI by diluting bleach sanitizer to proper concentration (50-200 ppm).
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - (REPEAT) General tso chicken was cooling in completely covered container with 5+ inch food depth...TCS foods shall be cooled using shallow containers or sheet pans (2-4 inch food depth); rapid cooling equipment (freezers; cooler); and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooler (spreading on sheet pans on speed rack). NOTE: Use speed rack in walk-in cooler with food spread out on shallow sheet pans to cool all your chicken; rice; noodles; etc.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-302.12; Core - (REPEAT) Some dry foods in containers were not labeled with their contents or had no labels in English...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. NOTE: Label containers/bottles at least in English and any other language as desired.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Large bucket of brown sauce (with vegetables) was cooling on floor and not covered (could easily have become contaminated)...Food shall be protected from contamination by stored it in a clean; dry location where it is not exposed to splash and other contamination and stored at least 6 inches above floor...Place bucket of cooling sauce on table in an areas where nothing can fall into it. Once sauce temperature falls below 135F in any part of sauce; it must be cooled rapidly to 70F within 2 hours and from 70F to 41F or less in 4 additional hours.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14(B); Core - Several moist/soiled wiping cloths were on counter tops...Moist and in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/in-use cloths as stated above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-502.11(A) and (C); Core - (REPEAT) A few food containers and dispensing tongs handles were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items. 4-501.11; Core - (REPEAT) Many wire and solid metal shelves in walk-in cooler and dry storage/food prep areas were rusting/corroded...Food service equipment shall be kept in good repair...Replace rusty/damaged shelves with similar approved shelving.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; speed racks; cooking equipment exteriors; fryer interior bottoms; undersides/backsides of equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-203.14; Priority - (REPEAT) In mop sink/can wash; hose (with spray nozzle at other end of hose) was attached to hot water faucet without backflow prevention device...The plumbing system prevent the backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; including on a hose bibb if a hose is attached...CDI by removing hose from faucet. Provide an approved backflow preventer on faucet end before attaching hose.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.113; Core - Both top lids of dumpster used by restaurant were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6-501.11; Core - Some holes were in walls...Physical facilities shall be kept in good repair...Seal wall holes. 6-501.12; Core - (REPEAT) Observed soiled floors; floor drains; walls; pipes around cooking line; vent hood filters; and stained/discolored ceiling tiles...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.114; Core - Observed unapproved personal cooking equipment and other accumulated items in facility...Items unnecessary to the operation and maintenance of the establishment shall be removed...Remove unnecessary items from facility. NOTE: Personal foods and utensils should be labeled "PERSONAL ITEMS" and should be stored below and away from restaurant's food; equipment; utensils and supplies.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-202.12; Core - Hot water at bathroom handsink did not exceed 83F...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at handsink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
6-501.11; Core - Caulk between bathroom handsink and wall was cracked/damaged...Physical facilities shall be kept in good repair...Replace damaged caulk; ensuring it is smooth and easy to clean.; 6-501.12; Core - Throughout facility; observed soiled floors; floor drains; walls; and stained/discolored ceiling tiles. Sides/edges of bathroom door were also soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-301.12; Priority - When employee washed hands at handsink; he only washed them for no more than 5 seconds...To properly wash hands; rinse hands first under running warm water; apply soap; scrub hands for 10-15 seconds; rinse hands under clean running water and dry hands with paper towels or other approved hand drying device. Use paper towel to turn off faucet knobs...CDI by having worker properly wash hands.; 2-301.15; Priority Foundation - An employee washed his hands at three compartment sink...Food Employees shall clean their hands in an approved handwashing sink and may not clean their hands in a sink used for food preparation or three compartment sink for washing utensils/equipment...CDI by having employee wash hands at approved handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
; 4-703.11; Priority - After washing and rinsing sheet pans at 3-comp sink; employee did not sanitize them before placing them on speed rack to dry (food debris was still on bottoms of pans)...After washing and rinsing utensils/equipment; they shall be properly sanitized before air drying...CDI by placing pans where soiled utensils were located to be rewashed; rinsed and sanitized.; 4-601.11 (A); Priority Foundation - Some food debris was on interiors of chicken marinating machine and on several bowls and food containers stored above 3-compartment sink (stored as clean)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink to be rewashed; rinsed and sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1); Priority - Several hot foods on counter tops were below 135F (not actively cooling or preparing). See temperature chart...After properly reheating or cooking foods; they shall be kept at 135F or above throughout entire product until served...CDI by reheating and serving these foods or cooling them. NOTE: When hot/warm foods are not being actively prepared; they must be maintained at 135F or above OR properly cooled--not left on counter or table tops or above wok cooking line. Time as a public health control can also be used.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods (on counters/tables) that were not being actively prepared were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: When foods are not actively being used; they must be kept in refrigerator--not left on counter or table tops.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One bottle with yellowish liquid and another with clean liquid were not labeled...Working containers of chemicals; sanitizers; etc. taken from bulk supplies shall be properly labeled with common name of their contents...CDI by discarding contents of one bottle and labeling other bottle.; 7-207.11; Priority - Children's Dayquil cough and cold medicine was on shelf above food...Medications shall be located to prevent contamination of food; clean equipment and utensils...CDI by properly storing medication.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Numerous foods were being cooled down during inspection (egg rolls; general tso chicken; chicken wings; broccoli; brown sauce soup; etc.) but were not being actively cooled or were improperly cooled to cool down foods quickly...To cool TCS* foods; use shallow containers or sheet pans (2-4 inch food depth); rapid cooling equipment (freezers; cooler); and/or loosely cover or completely uncover cooling food if there's no overhead contamination...CDI by changing cooling methods for faster cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.13; Priority Foundation - During most of the inspection; raw chicken was thawing at room temperature in standing water with temperatures above 41F and as high as 68F...TCS* foods shall be thawed in refrigerator at 41F or less OR completely submerged under running cool water (70F or less) with sufficient velocity to float off loose particles into an overflow OR as part of the cooking process...CDI by correcting thawing process.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-302.12; Core - Some bottles of sauces; liquid ingredients; dry foods were not labeled with their contents or had no labels in English...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. NOTE: Label containers/bottles at least in English and any other language as desired.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Large bucket of brown sauce was on floor and not covered (could easily have become contaminated)...Food shall be protected from contamination by stored it in a clean; dry location where it is not exposed to splash and other contamination and stored at least 6 inches above floor...CDI by covering soup and elevating it above floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-502.11(A) and (C); Core - A few food containers and dispensing tongs handles were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.11; Core - Many wire and solid metal shelves in walk-in cooler and dry storage/food prep areas were rusting/corroded...Food service equipment shall be kept in good repair...Replace rusty/damaged shelves with similar approved shelving.; 4-102.11; Core - Cut broccoli (in bite sizes) was stored in cardboard boxes (original boxes broccoli came in are not clean)...Single service articles shall be clean...After broccoli is washed and then cut; do not store it in original cardboard boxes. Only use washed and sanitized food containers.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed large build-up of soil/food debris on walk-in cooler shelves and some dry storage shelving. Cooking equipment exteriors; fryer interior bottoms; solid metal shelves; speed racks; sink drainboard undersides were also soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-203.14; Priority - In mop sink/can wash; hose (with spray nozzle at other end of hose) was attached to hot water faucet without backflow prevention device...The plumbing system prevent the backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; including on a hose bibb if a hose is attached...CDI by removing hose from faucet. Provide an approved backflow preventer on faucet end before attaching hose.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.115; Core - Grease and food debris were on ground around grease dumpster...Trash/recycling areas and enclosures shall be kept clean...Remove old grease/food debris from ground by grease dumpster.; 5-501.116; Core - Exterior grease dumpster had food debris/grease buildup on exteriors...Trash/recycling receptacles shall be kept clean...Increase grease dumpster cleaning frequency.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
2-301.15; Priority Foundation; A male employee washed his hands twice at three compartment sink. Food Employees shall clean their hands in a Handwashing Sink or Approved automatic handwashing facility and may not clean their hands in a sink used for Food preparation or three compartment; or in a service sink or a curbed cleaning facility used for the disposal of mop water. CDI.. The employee was instructed where proper hand washing is to take place. The employee was was washing his hands at the handwashing before the end of the inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-302.11; Priority; Raw scallops were stored below raw chicken and beef. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent to contamination. CDI.. The food items were placed in the correct final cook temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; There was a box of chicken bits that were held on a counter at 54F. This potentially hazardous items must be held cold at 41F or below. CDI.. The chicken bits were cooled down to 41F before the end the inspection
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; DayQuil and Tussin DM medicines were stored above food items and soy sauce packets. Toxic materials must be stored so they can not contaminate Food; Equipment; Utensils; Single-Service items. CDI.. The medicines were placed below the food items.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; There were some boxes of food stored on the floor in the walk-in cooler. Food must be stored in a manner to prevent contamination. Food must be stored at least 6 inches above the floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-501.11; Core; The shelves in the walk-in cooler are starting to rust. All equipment must be in good repair and easy to clean
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Clean around the wok area and cooking equipment. Clean the shelves in the walk-in cooler. Clean the storage shelves. Clean the outside of the food storage containers. Equipment must be kept free of an accumulation of dirt; Food residue; and other debris
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.